Cretto plate

A plate originates from a project developed with chef Pino Cuttaia for the dessert of the 2-Michelin star restaurant La Madia in Licata (Sicily), inspired by Alberto Burri’s Cretto di Gibellina.

A layer of the dessert, which echoes the lines of the Cretto, is placed on the plate and covers its base, activating a continuity between the surface of the food and the surface of the object.

On the plate, the lines of the Cretto are translated into form and surface, extending the project’s sign beyond the food and guiding the reading of the object along Burri’s trace.

Made in Limoges porcelain, left unglazed on the exterior and coated inside with a transparent glaze, it works on the threshold between matte and glossy material, between matter and surface, between function and image.

An object that brings together landscape, drawing and gesture.


Material: Porcelain, trasparent glaze internally only
Firing: 1260 °
.
Designed & manufactured by
Rossella Flammia & Paolo Picone
ORTOGONALE STUDIO
Carife, Italia – 2023

Client:
La Madia ristorante – Licata, Agrigento